Saturday, September 28, 2013

Plum Tart with Streusel Topping

We do our green market loop every weekend when farm stands are open. The trail begins in the produce section of our Saturday Market and then heads past the city limits to farms, where we can actually measure the growth of food from one week to the next. The weekly run for provisions usually works well, but I occasionally find fruits and vegetables ganging up on me. This week I had to deal with surplus corn and plums before new stores could be brought in. I decided to use the plums to make a tart, and because I was using red and blue varieties of varying sweetness, I thought it best to use a streusel topping to assure they would not be too tart when baked. Even with that, you'll find this to be a just sweet tart and scheduling trumpet practice following dessert would be unwise. In order to proceed you will need pastry for a one crust pie. Homemade is, of course, best, but use whatever is easiest and most convenient for you. This dessert is about the plums, not the pastry. This is really easy to do and if you are fond of European desserts you'll love this tart tart. It is very juicy and I think it's best served warm. Here's the recipe.

Plum Tart wit Streusel Topping...from the kitchen of One Perfect Bite, inspired by The Cookworks

Ingredients:

Pastry for 1 9-inch tart or pie pan

8 large purple plums, pitted and thinly sliced

1/3 cup brown sugar

1 teaspoon ground cinnamon

Streusel Topping

1 cup all-purpose flour

1/3 cup sugar

1 teaspoon ground cinnamon

1/2 cup unsalted butter, cold

Directions:

1) Preheat oven to 425 degrees F. Line a pie or tart pan with pastry. Set aside.